Laura's Vegan Table


  • 1/2 cup vegan butter at room temperature
  • 1 1/2 cups grated vegan parmesan
  • 1 1/4 cups flour
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon sea salt
  • dash of fresh ground black pepper
  • 3 tablespoons water

The crunch of a cookie with the savory, buttery flavor of shortbread. These yummy appetizers are made with fresh herbs, vegan butter and vegan parmesan. You would never know they are vegan. You can roll the dough into a log and slice, or use cookie cutters to shape. I used a biscuit cutter for the round ones and decided to use my giant Eiffel Tower cookie cutter to make one big one. Tasty either way. Enjoy!


Cream the vegan butter with a mixer. Then add the remaining ingredients and combine with a spatula or spoon. Form into a ball (or a log shape if you will be slicing the round shapes). Place in the refrigerator for 30 minutes. Preheat the oven to 350F. Remove the dough from the refrigerator after 30 minutes or so, and roll out on a lightly floured surface. Roll into 1/4″ thickness and cut into desired shapes. Place on a parchment lined cookie sheet and bake for about 25 minutes (checking after 20 minutes). Bake until slightly golden.